The title is a somewhat misleading one, because this is yet another cooking post. I promise this will be the last cooking post I make before the Chinese New Year, because these are the last of the ingredients that I have in the fridge. After today it will be all eating out for dinner until I drive back home to KL next week.
Here’s the ingredients that I have left…
I suppose I don’t need to mention the prep steps, you can already deduce from the picture above. Okay, well, the vermicelli is soaked in cold water for 10 minutes to loosen them up a bit..
What I did with these guys?
- Heat some oil and saute garlic and bacon bits until fragrant in a pan.
- Add frozen vegetables into the pan and cook for 2 minutes.
- Add vermicelli into the pan and cook for 3 minutes.
- Season with soy sauce and pepper accordingly, stirring until the seasoning is well mixed with all the ingredients. Cook for 2 more minutes.
- Set the fried vermicelli aside in a plate. Using the same pan, add a bit of oil and crack an egg into the pan.
- Leave the egg on medium heat to cook until you get a proper sunny side up with runny yolk….. Not. I messed up, I did the cracking too high up from the pan, as a result the egg yolk broke upon contact with the pan. So I ended up with scrambled eggs instead.
Stir Fried Vermicelli (Rice Noodles) with Scrambled Eggs. I originally wanted to have a runny yolk, then break it and mix with the noodles to have noodles coated in egg yolk. White coated in yellow, or 金包银, silver coated in gold. But I guess my dish is still a mix of silver and gold as it is. So I shall give the last of my self-cooked dish an auspicious name, 金银满屋 Gold and Silver Filling The House.
I know 金银 is typically a name people reserve for egg fried rice. I don’t care, my vermicelli is as silver as rice, so it should be alright to share this auspicious name. Sue me if you disagree. 😉